< Return to Seasonal Recipes

Grapefruit Marmalade


(yields one pint)
6 oranges or grapefruit
3 cups sugar
1-2 tablespoons fresh chopped ginger, or crystallized ginger
1 box fruit pectin powder



  1. Cut fruit in half, squeeze out juice and pulp, discard seeds.
  2. Remove zest. Transfer juice, pulp, and zest to a large glass bowl.
  3. Cover and refrigerate for 24 hours.
  4. After soaking put in a large stockpot, ad 6 cups of water, simmer for about 1.5 hours.
  5. Add sugar and ginger. Bring to a boil, stirring constantly with a wooden spoon.
  6. Boil hard for 20 min until sugar is dissolved and mixture is thickened.
  7. If the mixture foams add a pat of butter and the froth will subside.
  8. To test for the jell-point drop a small amount of hot marmalade ona chilled plate, place in the freezer for one minute.
  9. If the surface forms a skin it has reached jelling point. If still syrupy continue cooking and test again in 5 minutes.
  10. At jelling point remove from heat, stir in pectin.
  11. Cool for 15 minutes, spoon into jars leaving 1/4 inch headspace at jar top and seal.